Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines

The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they...

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Detalhes bibliográficos
Autores: Escribano-Viana, Rocío, Portu, Javier, Garijo, P., López Martín, Rosa, Santamaría, Pilar, López Alfaro, Isabel, Gutiérrez, Ana Rosa, González-Arenzana, L.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/192871
Acesso em linha:http://hdl.handle.net/10261/192871
Access Level:acceso abierto
Palavra-chave:Wine color
Anthocyans
Zygosaccharomyces bailii
Metschnikowia pulcherrima
Torulaspora delbrueckii
Candida zeylanoides
Stilbenes
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spelling Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo winesEscribano-Viana, RocíoPortu, JavierGarijo, P.López Martín, RosaSantamaría, PilarLópez Alfaro, IsabelGutiérrez, Ana RosaGonzález-Arenzana, L.Wine colorAnthocyansZygosaccharomyces bailiiMetschnikowia pulcherrimaTorulaspora delbrueckiiCandida zeylanoidesStilbenesThe phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima, Zygosaccharomyces bailii, Candida zeylanoides, and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non-Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.This study has been undertaken with a grant from the Instituto Nacional de Investigaciones Agrarias (INIA), Spain (Project RTA2013-0053-C03-03).Peer reviewedFrontiers MediaCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)López Alfaro, Isabel [0000-0002-6438-423X]Gutiérrez, A. R. [0000-0002-2585-0576]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/192871reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.3389/fmicb.2019.00773Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1928712026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
title Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
spellingShingle Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
Escribano-Viana, Rocío
Wine color
Anthocyans
Zygosaccharomyces bailii
Metschnikowia pulcherrima
Torulaspora delbrueckii
Candida zeylanoides
Stilbenes
title_short Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
title_full Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
title_fullStr Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
title_full_unstemmed Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
title_sort Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
dc.creator.none.fl_str_mv Escribano-Viana, Rocío
Portu, Javier
Garijo, P.
López Martín, Rosa
Santamaría, Pilar
López Alfaro, Isabel
Gutiérrez, Ana Rosa
González-Arenzana, L.
author Escribano-Viana, Rocío
author_facet Escribano-Viana, Rocío
Portu, Javier
Garijo, P.
López Martín, Rosa
Santamaría, Pilar
López Alfaro, Isabel
Gutiérrez, Ana Rosa
González-Arenzana, L.
author_role author
author2 Portu, Javier
Garijo, P.
López Martín, Rosa
Santamaría, Pilar
López Alfaro, Isabel
Gutiérrez, Ana Rosa
González-Arenzana, L.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
López Alfaro, Isabel [0000-0002-6438-423X]
Gutiérrez, A. R. [0000-0002-2585-0576]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Wine color
Anthocyans
Zygosaccharomyces bailii
Metschnikowia pulcherrima
Torulaspora delbrueckii
Candida zeylanoides
Stilbenes
topic Wine color
Anthocyans
Zygosaccharomyces bailii
Metschnikowia pulcherrima
Torulaspora delbrueckii
Candida zeylanoides
Stilbenes
description The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima, Zygosaccharomyces bailii, Candida zeylanoides, and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non-Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/192871
url http://hdl.handle.net/10261/192871
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.3389/fmicb.2019.00773
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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